Courses

OUTDOOR PLANT PRODUCTION BHT112

Twelve lessons cover site, crop selection, soil management, cut flowers, vegetables, berries, nuts, herbs, tree fruits, other crops, managing a market garden and more.
1. Site Selection and Crop Selection
2. Soils and Nutrition
3. Cut Flower Growing
4. Vegetable Culture
5. Tree Fruits
6. Berry Fruit
7. Nuts
8. Herb Growing
9. Miscellaneous Crops
10. Managing a Crop
11. Marketing Crops - Harvest, post harvest, packaging, presentation, marketing.
12. Special Project - Study of one crop in detail.

Fee Code: S2
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SOIL MANAGEMENT - CROPS  BHT303

Over ten lessons you learn about:
* soil properties
* how to simply test soil characteristics
* planning soil improvement programs
This course is similar to our other soil management courses, but relates specifically to crops.

Fee Code: S2
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IRRIGATION - CROPS  BHT304

A ten lesson course which examines the design, installation and operation of irrigation systems for row crops (eg. vegetables & cut flowers) and orchards.
1. Introduction
2. Soil Characteristics And Problems
3. Estimating Plant And Soil Requirements
4. Drainage - drainage systems, dams, etc.
5. Types Of Irrigation Systems
6. Hydraulics - discharge and flow rates, etc
7. Pumps And Filters
8. Selecting The Right System For The Plant
9. Trickle Irrigation
10. Design And Operation Of Systems

Fee Code: S2
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FRUIT PRODUCTION -TEMPERATE CLIMATE BHT218

An eight lesson course that starts by introducing the fruit growing industry, and moves through most of the skills needed for successful fruit growing in a serious way. Topics covered include management, soils, planting, irrigation, pruning, cultural practices (including pest control), pome and stone fruits, and various vines, fruit trees and nuts.

Fee Code: S2
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FRUIT PRODUCTION - WARM CLIMATE  BHT217

Similar to the temperate fruit course, but adapted to cover tropical and sub-tropical conditions. The course includes sections on Avocados, Pineapples, Macadamias, Paw Paws and Cashews. Eight lessons cover:
1. Introduction & Resources
2. Soils, Site Preparation & Planning
3. General Cultural Practices
4. Tree Fruits
5. Nuts & Vines
6. Berries - Strawberry culture
7. Citrus and Other Fruits
8. Farm Marketing and Management

Fee Code: S2
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BERRY PRODUCTION  BHT309

For the enthusiast or commercial grower, covering all aspects of the care & cultivation of common, and uncommon, berry fruit; with the opportunity to specialise to some degree in one type of berry. Eight lessons cover:
1. Introduction - types of berries, information sources, etc.
2. Cultural Methods.
3. a/ Propagation b/ Pests & Diseases
4. Strawberries, Blueberries & Raspberries.
5. Other Berries.
6. Irrigation For Berry Crops.
7. Harvesting & Using Berries.
8. Specialised Study On A Chosen Berry.

Fee Code: S2
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NUT PRODUCTION  BHT219

For the enthusiast or commercial grower. A detailed study on nut growing with the opportunity to specialise, to some degree, according to your interests. Eight lessons cover culture, site selection & planning, common & uncommon nut varieties, propagation, soils, pests & diseases, harvesting, & more.
1. Introduction & Resources
2. Culture - Planting, watering, pests.
3. Propagation
4. Commonly Grown Varieties -Cashews, peanut, almond, hazelnut, macadamia, walnut.
5. Other Varieties - Brazil nut, pecans, chestnuts, pistachio nuts and rarer nuts.
6. Selecting a Site and Planting a Plot
7. Growing, Harvesting and Using Nuts
8. Study of one type of nut plant or group of nuts.

Fee Code: S2
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WARM CLIMATE NUTS  BHT308

The content of this course is very similar to the "Growing Nuts" course, except this deals exclusively with nuts grown in the tropics and sub-tropics.

Fee Code: S2
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MUSHROOM PRODUCTION BHT310

A comprehensive 8 lesson course covering how to grow mushrooms on either a small or large scale. Emphasis is placed on the Agaricus species, though other commercially important edible fungi are also considered. Growing, harvesting, marketing, storage and even ways of cooking and using mushrooms are covered. There are eight lessons as follows:
1. Introduction
2. Mushroom Culture
3. Spawn Production
4. Making & Casing Beds
5. Growing Conditions For Mushrooms
6. Growing Outside
7. Harvesting, Storage & Using Mushrooms
8. Special Assignment

Fee Code: S2
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VITICULTURE BHT220

Ten lessons covering the history of viticulture, the current state of the industry, wine and table grapes, dried grapes, cultural practices (trellising, soils, planting, pruning, irrigation, pests & diseases); vineyard design, improving quality, harvest & post harvest procedures, winemaking, marketing and more. There are ten lessons as follows:
1. Introduction
2. Climate & Soils
3. Planting Material
4. Vineyard Establishment
5. Training & Pruning
6. Weed, Disease And Pest Control
7. Irrigation
8. Improving Grape Quality
9. Harvesting & Selling Grapes
10. Wine

Fee Code: S2
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For formal qualifications in Viticulture see the Certificate In Horticulture C12CN002 (Viticulture)

CUT FLOWER PRODUCTION  BHT221

Australian cut flower growing has experienced rapid expansion in recent years, resulting in increased demand for training in the skills and knowledge required by this industry. This course provides a thorough basic training for the commercial cut flower grower. There are twelve lessons as follows:
1. Introduction To Cut Flower Growing.
2. Culture - planting, watering, feeding, etc.
3. Flower Initiation & Development.
4. Pest & Disease Control.
5. Managing Yield & Greenhouse Operation.
6. Farm Management, Harvest & Postharvest.
7. Perennials - carnations, chrysanthemums, etc
8. Annuals - stock, helichrysums, etc.
9. Bulbs, Corms, Tubers & Rhizomes.
10. Fillers - ferns, gypsophila, etc.
11. Natives - Chamaelaucium, boronia, banksia,
dryandra, etc.
12. Other Plants -Roses, orchids, proteas, etc.

Fee Code: S3
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CUT FLOWER BULBS BHT317

A course for the enthusiast or commercial bulb grower, with ten lessons as follows:
1. Introduction - Parts of the flower, understanding soils, hydroponics.
2. Cultural Practices - soils, planting, etc.
3. Flower Initiation & Development
4. Pest and Disease Control - Identification and control of common pests and diseases.
5. Managing Yield, Greenhouse Culture
6. Management, Harvest and Post-Harvest
- Crop schedules, layout, marketing, etc.
7. Gladioli and Lilium.
8. Narcissus.
9. Iris.
10. Other Bulbs - Dahlia, Freesia, Hyacinth, Tulip, Alstroemeria, Amaryllis.

Fee Code: S3
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GREENHOUSE CUT FLOWERS  VHT239

A course for commercial cut flower growers who are concerned exclusively with greenhouse production. There are twelve lessons as follows:
1. Introduction.
2. Cultural Practices.
3. Flower Initiation And Development.
4. Pest & Disease Control in Greenhouses.
5. Greenhouse Management A.
6. Greenhouse Management B.
7. Management, Harvest & Post Harvest.
8. Herbaceous Perennials.
9. Annuals & Biennials.
10. Bulbs Corms & Tubers.
11. Filler Plants.
12. Roses, Orchids, etc.

Fee Code: S3
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CUT FLOWER ORCHIDS  VHT240

Learn how to produce orchid flowers for the cut flower trade with ten lessons as follows:
1. Introduction - Plant classification, naming of plants, parts of the flower.
2. Culture - Basket, epiphytes, media.
3. Propagation A - Methods, materials, equipment.
4. Propagation B (Tissue Culture) - Techniques, application, culture nutrients.
5. Greenhouse Management A - Environmental controls, beds & benches, carbon dioxide.
6. Greenhouse Management B - Temperature, irrigation, cooling, ventilation, etc.
7. Pest and Disease Control & Identification
8.. Management, Harvest and Post-Harvest
- Harvesting, post harvest, standards, layout, production costs.
9. Marketing - Marketing the product, valuable orchids, international markets.
10. Detailed study of one species or group of orchids.

Fee Code: S3
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COMMERCIAL ORGANIC VEGETABLE GROWING  VHT241

The demand for organically grown vegetables is currently a major growth area in commercial horticulture. This course is a good starting point in learning all aspects of organic vegetable production. There are twelve lessons covering an introduction to organic growing, cultivation, planting, soils & nutrition, soil management (composting, organic fertilisers, improving soil structure), a review of major vegetable varieties, pests & diseases -identification & natural control methods, seed selection, storage, propagation, greenhouse growing, lesser grown vegetables and herbs, irrigation, mulching & natural weed control, harvesting & marketing.

Fee Code: S3
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COMMERCIAL VEGETABLE PRODUCTION  BHT222

An eight lesson course for commercial vegetable growers covering the different types of vegetables, planting, training, watering, pruning, propagation, pest and disease control, fertilising and soil testing. Various growing techniques are studied including row cropping, greenhouse production and hydroponics. Sections are included to cover the lesser known crops (e.g. oriental vegetables and herbs), and harvesting and marketing procedures (e.g. causes of price variation, preparing produce for market, presentation).
1. Introduction
2. Cultivation & Planting
3. Review of Major Vegetable Varieties
4. Pest, Disease and Weed Control
5. Hydroponic and Greenhouse Growing
6. Lesser Grown Varieties and Herbs
7. Harvesting & Marketing
8. Irrigation

Fee: S3
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FORMAL QUALIFICATIONS

CERTIFICATE IN HORTICULTURE (CROPS) VHT002

A 600 hr accredited course for people working, or intending to work, in orchards or market gardens. This course is similar to other VHT002 horticulture certificates in it's introductory (core) units, but devotes 50% of the course to topics specifically related to crop production.
The Core Units comprise fifteen lessons and are divided into the following sections:
1. Introduction to Plants -Taxonomy, plant families, pressing plants, basic botany.
2. Plant Culture -Planting, potting, plant selection, pruning, irrigation, tools and machinery.
3. Soils and Nutrition -Soil structure, chemistry, nutrition, potting media.
4. Plant Identification and Use -Seed harvesting and storage, germination treatments, cuttings, etc.
5. Pests, Diseases and Weeds -Identification and treatment (chemical and non-chemical)

The Crops stream is divided into the following sections:
1. Introduction To Crops 2. Culture
3. Hydroponic Production Systems 4. Flow Charts
5. Machinery & Tools 6. Application Of Tools & Equipment
7. Irrigation 8. Brassicas & Lettuce
9. Tomatoes, Legumes,Potatoes & Onion 10. Other Varieties
11. Fruit 12. Vines
13. Nuts & Berries 14. Harvest & Post-harvest
15. Marketing Procedures For Crops
Fee: CT plus exam fees
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CERTIFICATE IN HORTICULTURE (VITICULTURE) VHT002

An accredited, 600 hr course for people working, or intending to work, in the production of grapes. This course is similar to other VHT002 horticulture certificates in it's introductory (core) units, but devotes 50% of the course to topics specifically related to the production of grapes for wine, drying or as fresh fruit.
The Core Units comprise fifteen and are divided into the following sections:

  • Introduction to Plants
  • Plant Culture
  • Soils and Nutrition
  • Plant Identification and Use
  • Pests, Diseases and Weeds

    The Viticulture stream is divided into the following:
1. Introduction To Viticulture 2. Introduction To Grapevines
3. Propagation Of Grapevines 4. Improving Grape Quality
5. Climate & Other Factors In Siting Vineyards 6. Grape Varieties & Selection
7. Establishing A Vineyard 8. Harvest & Post-harvest Handling
9. Managing A Vineyard 10. Machinery & Equipment
11. Irrigation 12. Plant Nutrition
13. Agricultural Chemicals 14. Supervision
15. Increasing Efficiency
Fee Code: CT plus exam fees
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CERTIFICATE IN HORTICULTURE (CUT FLOWERS) VHT002

A 600 hr, internationally accredited course for people working or wishing to work in the area of cut flower production. This course is similar to other VHT002 horticulture certificates in it's introductory (core) units, but devotes 50% of the course to topics specifically related to the production and marketing of cut flowers. The Core Units are the same as for the above certificates (ie. Introduction to Plants, Plant Culture, Soils and Nutrition, Plant Identification and Use, Pests, Diseases and Weeds).
The Cut Flower stream is divided into the following:
1. Cut Flowers (Introduction) 2. Culture
3. Hydroponic Production Systems 4. Flow Charts
5. Bulbs 6. Perennials
7. Cropping Bulbs & Perennials 8. Woody Flower Crops
9. Rose & Orchid Production 10. Foliage Production
11. Diagnosis of Pests & Diseases 12. Control (Pests & Diseases)
13. Weed Control 14. Harvest & Post-harvest
15. Marketing Procedures For Cut Flowers
Fee Code: CT plus exam fees
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CERTIFICATE IN HORTICULTURE (ORGANIC PLANT GROWING) VHT002

A 600 hour accredited course designed to teach the principles and practices of growing plants using organic methods. This course is similar to other VHT002 horticulture certificates in it's introductory (core) units, but devotes 50% of the course to topics specifically related to organic growing. The Core Units comprise fifteen lessons covering: Introduction to Plants, Plant Culture, Soils and Nutrition, Plant Identification and Use & Pests, Diseases and Weeds.
The Organic Plant Growing Stream is divided into the following:-
1. Understanding Soils 2. Organic Nutrition 3. Mulches & Composts
4. Soil Management 5. Diagnosis Of Pest Problems 6. Natural Pest Control Techniques
7. Companion Planting 8. Natural Sprays 9. Overview Of Organic Systems
10. Biodynamics 11. Permaculture 12. No Dig Systems
13. Planning Crop Production 14. Vegetable Production 15. Fruit Production
16. Other Crops
Fee Code: CT plus exam fees
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ADVANCED CERTIFICATE IN APPLIED MANAGEMENT (CROPS)  VBS001

This accredited course, covers both the skills required to manage a horticultural farm (eg. Market Garden, Orchard), and also to developing knowledge in the identification, growing, processing and marketing crops and crop related products. This course involves eight units, plus a 200 hr workplace project. These are the five core units common to all streams of this Advanced Certificate (ie. Communications, Management, Business Operations, Office Practices and Marketing), and three specialist units of study relating to crop production. Outlines of core units can be found elsewhere in this handbook. The three specialist units cover such topics as:
* Cropping Systems - the types of cropping systems available
* Tools & Equipment - the selection and maintenance of the correct tools & machinery.
* Vegetables, Fruit, Berries, Nuts, Cut Flowers, Vines and Herbs -Site preparation, planting,
watering, fertilisers, pest management, pruning, hygiene etc.
* Harvest and Postharvest - Harvesting (manual & mechanical), post harvest treatments etc.

Fee Code: AC plus exam fees
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ADVANCED DIPLOMA IN HORTICULTURE (CROPS)  VHT009

Provides professional training for work at a management or technical level with horticultural crops.
Internationally accredited through I.A.R.C. (International Accreditation and Recognition Council).
DURATION
Normally 3 years full time or 5-7 years part time, but may be completed in 1-2 years with extra effort.
COURSE STRUCTURE There are four parts to this course:
1. There are 21 modules/subjects to be studied, and all available by correspondence study.
a/ Core Modules (13)
Biochemistry, Computer Studies, Business Studies, Instructional Skills, Workplace Health
& Safety, Horticultural Management, Horticultural Marketing, Soil Management, Plant
Protection, Plant Science I, Commercial Vegetable Production, Fruit Production.
b/ Electives (8 to be selected)
Choices include: Cut Flower Production, Organic Plant Culture, Herb Culture, Advanced
Hydroponics, Irrigation, Engineering, Permaculture Systems & Organic Plant Culture.
More options will be introduced during 1996, including: Nuts, Berries and Mushrooms.
Outlines of these modules can be found throughout this handbook.
2. Workshops
3 X 50 hrs (One week workshops are held periodically in Qld & Vic). Ask for more details.
3. Industry Conference/Seminars
Attendance at relevant industry conferences, seminars, etc totalling 100 hrs
4. Research Projects
Three projects (3 X 100 hrs), dealing with different aspects of the workplace.
STUDY SEQUENCE
Modules are divided into six stages. In stage 1, you study: Biochemistry, Computer Studies, Business Studies,
Instructional Skills and Workplace Health & Safety. This stage is completed prior to workshops, research
projects or other modules. Remaining core modules are then completed before electives.

Fee Code AD plus exams and workshops
(Note: Fees cover all tuition and "essential" texts, but not fees for any Industry conferences/seminars).
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Books


GROWING PELARGONIUMS & GERANIUMS
A thorough guide to the culture and use of pelargoniums and geraniums, written in collaboration with Geoff & Beryl Stockton, well known experts from Georyl Pelargonium Nursery. Descriptions, cultural notes, propagation methods, landscaping uses, and much more are included for almost 300 different varieties, as well as advanced tips on growing and showing these colourful plants.
If you would like to buy a copy by mail order see our bookshop  www.acsbookshop.com

FARM MANAGEMENT
Many other books currently available tend to emphasise one or another aspect of farm management; whether financial management, landcare, animal husbandry, or something else. In contrast, this book attempts to present a balanced overview of managing a farm; dealing with these and many other areas of concern. Particular attention is given to the impact of change, with the inclusion of chapters on computers, diversification and water management.
Publisher: Kangaroo Press.